%0 Journal Article
%T Extract from Broccoli by-products to extend the Shelf Life of Fish Burgers | Angiolillo | Journal of Food Research | CCSE
%A Amalia Conte
%A Luisa Angiolillo
%A Matteo Nobile
%A Sara Spinelli
%A Valeria Marinelli
%J Home | Journal of Food Research | CCSE
%D 2019
%R 10.5539/jfr.v8n2p56
%X The present work was aimed to compare the extraction efficiency of two techniques, the supercritical fluid extraction (SFE) and the ultrasound assisted extraction (UAE) applied to broccoli by-products and utilize the most active extract for prolonging the shelf life of fish burgers. To the aim, the antimicrobial activity of two different percentages of extracts (2% and 5%) were tested against Pseudomonas spp. and Candida krusei. Once the SFE was chosen as the best extraction method, the extract was added to sea-bram burgers to prolong the shelf life. To the aim, both microbiological quality and sensory properties were monitored during refrigerated storage. The SFE-extract addition to fish burgers determined a shelf life increase by about 7 days respect to control samples, without any negative sensory perception
%U http://www.ccsenet.org/journal/index.php/jfr/article/view/0/38573